Christmas rustic mashed potato ring with rosemary turkey meatballs, creamy mushroom center, and Parmesan crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a ring mold or a large oven-safe skillet with a little of the olive oil.

2. 2

   Place the potatoes in a pot with cold water and 6 g salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well and let them steam dry for 2 minutes.

3. 3

   While the potatoes cook, make the meatballs. In a bowl, mix the ground turkey, breadcrumbs, egg, one-third of the chopped garlic, half of the rosemary, 2 tablespoons of the parsley, half of the chopped onion, 2 g salt, and 1 g pepper. Shape into 16 small meatballs.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs for 5 to 6 minutes, turning so they color on several sides. They do not need to be fully cooked yet. Transfer to a plate.

5. 5

   In the same skillet add half of the butter. Add the remaining onion and cook for 3 minutes. Add the remaining garlic, mushrooms, thyme, 2 g salt, and 1 g pepper. Cook for 8 to 10 minutes, until the mushrooms release their liquid and turn golden.

6. 6

   Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually pour in the chicken broth, stirring, then add the cream and Dijon mustard. Cook for 3 to 4 minutes until creamy. Turn off the heat and stir in 2 tablespoons Parmesan and 1 tablespoon parsley.

7. 7

   Mash the hot potatoes with the remaining butter, warm milk, nutmeg, 30 g Parmesan, the remaining salt, and the remaining pepper until you get a rustic mash that is firm yet creamy.

8. 8

   Spread the mash in the mold to form a ring with a wide center well and sides about 4 to 5 cm tall. Fill the center with the creamy mushroom mixture and arrange the meatballs over the ring, slightly leaning them toward the center.

9. 9

   Sprinkle the remaining Parmesan over the top along with a few small rosemary needles from the remaining rosemary. Bake for 22 to 25 minutes at 220 °C / 425 °F, until the meatballs are fully cooked, the Parmesan is golden, and the potato edges are lightly crisp.

10. 10

    Let rest for 8 minutes before unmolding or serving. Finish with the remaining parsley on top and serve hot.